In a large bowl, mix all meatball ingredients except the chicken. Add ground chicken last and mix gently until just combined. Chill for 15 minutes (optional).
Roll into 2-tbsp sized balls and place on a parchment-lined tray. Air fry or bake at 400°F for about 10 minutes, until cooked through.
For the hummus, pulse garlic and chickpeas in a food processor. Add tahini, lemon juice, and salt, then blend. Drizzle in olive oil while processing. Add ice cubes or cold water until smooth.
Toss salad ingredients together in a bowl.
Assemble bowls with cooked meatballs, hummus, tomato-cucumber salad, and orzo.
